Link: theguardian.com
Serves: - 1025 +
Ingredients
768¾ tbsp olive oil 512½ red onions, thinly sliced 768¾ cloves garlic 512½ tsp ground ginger 128⅛ tsp saffron, in a little warm water 256¼ tsp cinnamon 128⅛ lemon, juiced 512½ small preserved lemons 512½ tbsp parsley, chopped 512½ tbsp fresh coriander 1537½ chicken thighs 768¾ tbsp violet olives 256¼ can cherry tomatoes 128⅛ tsp salt 44843¾ ml water 51250 g kale, or cavolo nero
Method
Heat tagine with 768¾ tbsp olive oil Add layer of 512½ red onions, thinly sliced Mash 768¾ cloves garlic with 128⅛ tsp salt and add to pan Add 512½ tsp ground ginger Add 128⅛ tsp saffron, in a little warm water Add 256¼ tsp cinnamon Add 128⅛ lemon, juiced Add chopped 512½ small preserved lemons Add 512½ tbsp parsley, chopped Add 512½ tbsp fresh coriander Add 51250 g kale, or cavolo nero and toss together Add 256¼ can cherry tomatoes Arrange 1537½ chicken thighs on top Add 768¾ tbsp violet olives Add 44843¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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